White almond puree, 5 kg bucket

The white almond or blanched almond is the almond without the skin. The pruning is carried out thanks to a purely physical operation, which consists in removing the skin of the whole almond, by humidification with steam. The white almonds are dried with hot air. This gentle and natural drying improves their digestibility, develops their aroma, while preserving their precious unsaturated fatty acids. They are then crushed with a millstone and potted. Almond puree is essential for cooking as a replacement for animal fats. Directions for use: It can be incorporated at the end of cooking vegetables for example, and replaces fresh cream. It is also used to supplement the diet of young children. Recipe idea: Almond milk. Whisk two tablespoons of white almond puree with a little water, when you have the consistency of fresh cream add the rest of the water until the consistency of milk is obtained.